Adapted from The Soul of a New Cuisine by Marcus Samuelsson.
Locally grown pumpkins, roasted sweet potatoes, garlic and shallots, a hint of sweetness. What could be wrong?
Courtesy of Shauna James Ahern. Adapted from The Soul of a New Cuisine by Marcus Samuelsson.
|8 tablespoons (1 stick) unsalted butter||2 pounds sweet potatoes, peeled and cut into 2-inch cubes|
|3 shallots, peeled and sliced||5-pound pumpkin, peeled, seeded, and cut into 2-inch cubes|
|4 garlic cloves, peeled and sliced thin||2 cups chicken stock (or vegetable stock)|
|3-inch-piece ginger, peeled and sliced||2 cups milk (cow's milk, soy milk, or rice milk)|
|2 cinnamon sticks||Pinch nutmeg|
|1 tablespoons brown sugar||1 teaspoon kosher salt|
|5 sprigs fresh thyme, stems removed and fine chopped||2 chives, finely chopped|
Preparing to mash: In a deep pot on medium heat, melt the butter. Add the shallots, garlic, ginger, cinnamon sticks, brown sugar, thyme leaves, and cook, stirring, until the sugar melts, about 3 minutes. Throw in the sweet potatoes, pumpkin cubes, chicken stock, and milk of your choice. Bring them all to a simmer. Reduce the heat and cook until the potatoes and pumpkin yield to your fork, about 30 minutes.
Making the mash: Drain the pumpkin and sweet potatoes, saving 1 cup of the liquid. Throw away the ginger and cinnamon sticks. In a large bowl, mash the sweet potatoes and pumpkin. Pinch in the nutmeg and salt. Taste. Season more, if necessary. Splash in a bit of the cooking liquid and stir, for an even texture. Before serving, sprinkle with the chives.
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